VS FOOD SANITATION 1 101Y Food Sanitation vs Food Safety Whats the difference 101Y Food Sanitation vs Food Safety 2 101Y Food Sanitation vs Food Safety Food Safety Food safety is how food is handled to ID: 238072
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Slide1
1.01 Y FOOD SAFETY VS. FOOD SANITATION
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1.01Y Food Sanitation vs. Food SafetySlide2
What’s the difference?
1.01Y Food Sanitation vs. Food Safety
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1.01Y Food Sanitation vs. Food Safety
Food Safety
Food safety is how food is handled to
prevent
foodborne illness. This includes:
Food preparation methods
Cooking
Chilling
Serving
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1.01Y Food Sanitation vs. Food Safety
Food Preparation Methods
Raw foods must be kept separate from ready to eat
foods to
PREVENT
cross
contamination.
Food must be kept out of the temperature danger zone
40°-140° for personal/home
41°-135° for food service and use
to PREVENT
foodborne illness.
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1.01Y Food Sanitation vs. Food Safety
Cooking Food
Meats should be cooked to
the proper internal temperature
to
prevent
foodborne illness.
The temperatures for cooking
ground beef and chicken are:
Ground Beef 160
o
home / 155° for food service
Chicken 170o home / 165° for food service
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1.01Y Food Sanitation vs. Food Safety6
Serving Food
Food should be served as
quickly as possible after
preparation and held at
135° for food service
140° personal/home use
Food should be kept
cold if serving from a food
bar and held at 40°
for personal/home use and
41°for food service.Slide7
1.01Y Food Sanitation vs. Food Safety7
Chilling Food
Foods must chilled to below 40
o
home/personal use and 41° for food service
to
prevent
foodborne illness.
Foods should be cooled in small
containers to help speed the
cooling process. Foods that are chilling should
be covered to prevent cross contamination.Slide8
Food Sanitation
Food Sanitation is the cleanliness and maintenance of equipment and facilities.
It is important for the safety of lab members and the preparation of food.
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1.01Y Food Sanitation vs. Food SafetySlide9
1.01Y Food Sanitation vs. Food Safety
Food Sanitation cont.
The areas of food sanitation include:
pots and pans
appliances
kitchen utensils
food preparation areas
food storage areas.
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1.01Y Food Sanitation vs. Food Safety
Pots and Pans
For the safety of lab members and proper food preparation pots and pans :
must be clean
have secure handles
should have flat bottoms
lids must have handles
made from food grade metal
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1.01Y Food Sanitation vs. Food Safety
Appliances
Appliances that are not working
properly are a danger to anyone who
is operating them.
Appliances that have cracks and
crevices can harbor bacteria that can
cause a foodborne illness.
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1.01Y Food Sanitation vs. Food Safety
Appliances cont.
It is important that appliances:
be smooth and easy to clean
attachments should be used
properly
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1.01Y Food Sanitation vs. Food Safety
Kitchen and Serving Utensils
Both kitchen and serving
utensils must be:
easy to clean
made from food
grade metal
nonporous
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1.01Y Food Sanitation vs. Food Safety
Food Preparation Areas
Food preparation areas have the potential for cross contamination of food. To
PREVENT
this food preparation areas:
must be easy to clean
must be non-porous
be free from cracks and
crevices
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1.01Y Food Sanitation vs. Food Safety
Food Storage Areas
Food storage areas protect
food from cross contamination
from bacteria other hazards.
Food storage areas must be:
kept clean
able to be covered
away from the wall and
off of the floor
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